Apple honey Whiskey Streusel Tart recipes come from strange places. this one came out of a chance meeting at a mermaid party. This one is due to the fact I was invited to celebrate the publishing of The Mermaid Handbook. As I bellied up to the bar I spotted Catskill Provisions and struck up a conversation with the owner and beekeeper, Claire M. Marin, and Tracy Gavant her PR representative.
Catskill Provisions is an Artisanal Fine Food and Craft Spirits company with honey at its core. 100% New York raw wildflower honey is the star ingredient in their products. The Fall Raw Wildflower Honey is rich and dark and harvested in mid-autumn when bees feed on chestnut, maple, goldenrod, sunflowers, cornflowers, asters, and daisies.
The NY Honey Rye Whiskey contains the aromas of blossom honey, golden raisin, and burnt orange peel.
I swooned after sampling their delicious fall honey and outstanding honey whiskey. After receiving samples of both, I combined the two in a fall tart recipe.
I have said before and I will say it 1000 times what a great crust streusel makes. Countless hours spent fretting and experimenting with all types of pie and tart crusts, fussing and freezing ingredients. Consequently, every time I make a streusel tart, I double the streusel recipe, press half or 1/3 of it into an ungreased pan. Finally, a beautiful crust every time.
A total time and stress saver. Especially around the holidays.
To create the tart filling, I pre-cooked the chopped apples on the stovetop in butter, honey, and whiskey.
The streusel that cradles the whiskeyed, honeyed apples contains brown sugar and hazelnut flour to deepen the flavor and sexiness of the tart. To finish it off I drizzled some extra honey over the top and scattered some roughly chopped raw hazelnuts. The result is a rustic looking tart with deep and sweet fall flavors.
Of course, you can make this tart with any variety of honey or whiskey. However, if you have the chance to purchase the ones I used here, they are exceptional.
Honey Whiskey Tart with Hazelnut Streusel
Ingredients
- 5-6 apples (medium-small sized. I used Galas)
- 2 tablespoons plus 1 cup butter 2 sticks
- 4 tablespoons honey, divided
- 4 tablespoons whiskey divided
- 2+1/2 cups all-purpose flour
- 1 cup hazelnut flour
- 1+1/4 cup brown sugar
- 2 teaspoons salt
- 1 large egg
- 2 tablespoons breadcrumbs
- 2 tablespoons roughly chopped raw hazelnuts
Instructions
-
Grease and flour a 10″ round tart pan. The tart pans with the lift-off bottom are the best.
-
Peel and core the apples. Cut the flesh into small pieces.
-
Heat the 2 tablespoons butter in a large skillet. Add the apples and toss to load.
-
Drizzle the honey over the apples and add the whiskey and mix to combine.
-
Cook stirring for about 5 minutes. Let the apples simmer until most of the juice has evaporated, about 15 minutes until they start to brown. Remove from heat and let cool.
-
Cut the remaining butter into small pieces
-
Place the all-purpose flour, hazelnut flour, brown sugar, and salt in a bowl. Whisk to combine.
-
Beat the egg with a fork or whisk in a small separate bowl and add to the streusel mix. Add the butter and use a fork or your hands to knead everything together to form a streusel.
-
Separate out 1/3 of the streusel and press it into the pan forming a crust. Sprinkle 1 tablespoon of whiskey over the top. Place the pan in the refrigerator and chill for 30 minutes.
-
Preheat the oven to 350 degrees F.
-
Remove the pan from the refrigerator. Evenly sprinkle the breadcrumbs over the bottom of the shell.
-
Layer in the apple whiskey honey mixture evenly spreading it into the shell. Distribute the rest of the streusel evenly over the apples. Sprinkle the remaining tablespoon of whiskey over the top.
-
Place the pan in the oven and bake for 30 minutes until the top starts to turn golden brown.
-
Remove from oven. When the cake is cool enough to serve (15-20 minutes). Remove the cake from the pan, transfer to a cake plate.
-
Drizzle the remaining tablespoon of home over the top and sprinkle with the chopped hazelnuts. Cut and serve.
Try these other fabulously Fall tarts:
